Kathie Lee & Hoda: Mocha Praline Recipe by Chef Paul Corsentino

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Kathie Lee & Hoda: Paul Corsentino Recipes

In Today’s Kitchen, it is all about cooking up scallops. With all the fruits and vegetables that are starting to harvest with the fall season, there are lots of ways to cook them all up. You can combine those scallops and the fruits and veggies and make a dinner in 30 minutes or less. Kathie Lee Gifford and Hoda Kotb were joined in the kitchen by Paul Corsentino, Executive Chef of the New York City restaurant The National, who shared his Mocha Praline Recipe. If you enjoy this recipe, check out Corsentino’s Seared Diver Scallops with an Apple and Celery Root Salad Recipe.

Paul Corsentino: Mocha Praline Recipe

Kathie Lee & Hoda: Mocha Praline Recipe by Chef Paul Corsentino

Kathie Lee and Hoda were joined in the kitchen by Paul Corsentino, Exective Chef at The National, who shared his Mocha Praline Recipe.

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Ingredients For Espresso Gelato

  • 1 cup sugar
  • 1 cup coffee beans
  • 8 yolks
  • 1/2 cup coffee
  • 3 cups milk
  • 1 cup cream

Ingredients for the Hazelnut Brittle

  • 4oz corn syrup
  • 4oz butter
  • 2 tablespoons salt
  • 3/4 cup hazelnuts toasted
  • 1/2 cup sugar
  • 1 tablespoon water

Ingredients for Fudge Sauce

  • 1 teaspoon butter
  • 200g brown sugar
  • 4oz 61% chocolate
  • 8oz 100% chocolate
  • 1 cup cream
  • 1/2 cup condensed milk

Directions – Espresso Gelato

  1. Heat the cream, sugar and milk with the coffee beans
  2. Bring the liquid to a simmer
  3. Temper the yolks with the hot liquid
  4. Pour the rest of the liquid into the eggs
  5. Let the mixture cool and then spin in an ice cream machine

Directions – Hazelnut Brittle

  1. Bring the water and sugar to a boil
  2. Once the mixture is a light brown color, you will slowly add the nuts and the butter
  3. Once combined, pour the mixture onto a non-stick surface and allow to cool

Directions – Fudge Sauce

  1. In a metal bowl, you will want to combine all the ingredients
  2. Take that bowl of ingredients and heat it over boiling water until thoroughly mixed
  3. You will want to keep this mixture warm until you are ready to serve the dessert

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